Braised Fennel

Remove the outer layer of the fennel if necessary, trim the ends of the stalk and the base of the bulb. Cut into ½ inch/1.5 centemetre slices.

Salt and pepper the fennel slices. Put the oil into preferably a ridged pan and put over a high heat. Sear the slices on both sides until nicely golden brown.

Put the slices into an ovenproof pan, ¾ cover with chicken stock and cook in the oven at 350°F/180°C/Reg4 for about 30 minutes until soft but still firm.

Remove the fennel from the pan draining off any stock and serve.